Cocoa and Almond Thumbprint Cookies from Alsace (Linzele)
Holiday baking season has officially started! So let’s make a delicious batch of Linzele cookies (also known as “Boules de Linz”). These little Holiday treats are a specialty from Alsace, France – a region that has an extensive repertoire of Holiday cookies. In essence, they are simple thumbprint cookies filled with raspberry jam, but the dough is made with ground almonds, cocoa and cinnamon. They are ultra sandy with a sweet sticky middle, and bring the taste of all the warm Holiday spices we love. Cooking notes: These Linzele cookies…
- Prep time
- 30 min
- Cook time
- 31 min
- Yield
- 45 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 cup (125g) all-purpose flour
- 1 1/3 cup (125g) ground almond
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (100g) sugar
- 2 tbsp (15g) unsweetened cocoa powder
- 1 tsp ground cinnamon
- ½ cup (125g) unsalted butter, at room temperature
- 1 large egg
Instructions
- 1
Step 1 - In a large mixing bowl, combine the all-purpose flour, ground almond, baking powder, salt, sugar, cocoa powder and cinnamon. Dig a well in the middle and add the butter and egg. With a large wooden spoon or your hand, mix until it all comes together into a large dough ball that leaves the edges of the bowl clean. Wrap the dough in plastic film and chill for at least 2 hours.
- 2
Step 2 - Pre-heat your oven to 350F (180c) with a rack in the middle. Prepare two baking sheets lined with parchment paper.Unwrap the dough and transfer it onto a working surface. Roll small dough balls (10g each) between the palms of your hands and place them on the baking sheets spaced out between 2-2.5 inches.
- 3
Step 3 - Press a thumbprint into center of each ball, 1/2” deep. Fill with a tiny spoonful of raspberry jam. Bake each sheet for 15 min.